Baked Powdered Sugar Donuts (Bakery-Style)
These baked powdered sugar donuts are soft, light, and coated in that classic sweet finish, just like the ones from a bakery, without the frying. A touch of cinnamon and nutmeg gives them that subtle donut shop flavor, while buttermilk keeps the crumb extra tender and rich.
They come out fluffy with a delicate texture, and that powdered sugar coating gives you that nostalgic, melt-in-your-mouth bite.
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These are the kind of homemade donuts we keep coming back to. No oil, no frying smell in the house; mix, bake, and coat.
While testing this powdered sugar donut recipe, I found they needed a little more flavor. That small addition of cinnamon and freshly grated nutmeg makes all the difference and gives them that true donut shop taste.
Why You’ll Love These
These are classic cake-style baked donuts, so you still get that soft, bakery texture without frying.
- Soft, bakery-style texture without frying.
- Simple ingredients you already have on hand.
- No yeast, no rising, just mix and bake.
- Perfect for breakfast, brunch, or a quick treat.
- That classic powdered sugar coating in every bite.
Check out some of our other favorite breakfast and brunch recipes, such as Lemon Crumb Muffins (Bakery-Style Lemon Streusel Muffins), Mixed Berry Muffins, Apple Fritters, Ham and Cheese Strata, and Easy Sausage & Hashbrown Breakfast Casserole (Feeds 12!).
Ingredients Needed
- All-purpose flour – Gives the donuts structure.
- Granulated sugar – Sweetens and helps with texture.
- Baking powder – Provides lift for a light, fluffy donut.
- Kosher salt – Balances the sweetness.
- Ground cinnamon – Warm spice note.
- Ground nutmeg – Classic donut shop flavor.
- Buttermilk – Adds tang, moisture, and tenderness.
- Eggs – Bind everything together and add structure.
- Unsalted butter (melted) – Adds flavor and keeps them tender.
- Vanilla extract – Rounds out the flavor.
- Powdered sugar – The classic coating.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
Pro Tip
That small amount of nutmeg and cinnamon is what makes these taste like a real donut shop donut. Don’t skip it, it’s subtle, but it makes a big difference.
How To Make Baked Powdered Sugar Donuts
Step 1: Preheat oven to 350ºF. Lightly grease a donut pan.
Step 2: In a bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and salt.
Step 3: In another bowl, combine the buttermilk, eggs, granulated sugar, melted butter, and vanilla.
Step 4: Add the wet ingredients to the dry ingredients and mix just until combined, with no streaks of flour remaining. Don’t overmix.
Step 5: Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full.
Step 6: Bake for 10–12 minutes, or until the donuts spring back lightly when touched and a toothpick inserted in the centers comes out clean. Let them cool in the pan for a few minutes, then remove from the pan to a wire rack to cool another 3-4 minutes.
Step 7: While still slightly warm, toss the donuts in powdered sugar until fully coated.
Tips
- Use room temperature eggs and buttermilk for better mixing.
- Don’t skip the cinnamon and nutmeg. These two spices give them the classic bakery flavor.
- Don’t overmix the batter; this is key for a soft, tender texture.
- You can use a piping bag and pipe the donut batter into the pan. I usually just spoon it in and it works perfectly.
- Don’t overbake; these can dry out quickly. Pull them as soon as they spring back.
- Coat while warm so the sugar sticks better.
- For a heavier coating, roll them twice in powdered sugar.
- Easily cut the recipe in half to serve only 6.
- Storing – These baked donuts are best eaten the day they are baked. But if you have any leftovers, store them in an airtight container layered between paper towels to absorb moisture. The powdered sugar coating will melt into the donuts while stored. Recoat before serving.
Variations
- Swap vanilla for almond extract for a different twist.
- Add a light glaze instead of powdered sugar. Mix 1 cup powdered sugar, 1/2 teaspoon vanilla, and 2-3 tablespoons of milk. Dip each donut.
- Turn into mini donut holes using a muffin pan. Bake for 8-10 minutes.
- Add orange or lemon zest for brightness.
- Brush in melted butter before coating for extra richness.
FAQs
Yes. They’re best the day of, but you can make them ahead and re-coat with powdered sugar before serving. Store in an airtight container with paper towels beneath and between any layers to absorb extra moisture. These donuts are moist and will leech moisture when stored.
Yes, for this baked donut recipe. You can use a muffin pan, but the texture and shape will be different.
You can, but buttermilk gives these donuts a softer texture and a slight tang that makes them taste more like a bakery-style donut. If needed, add 1 tablespoon of white vinegar or lemon juice to milk as a substitute.
Yes, but I recommend freezing them without the powdered sugar. Thaw and coat before serving.
More Donut Recipes
Baked Powdered Sugar Donuts Recipe (Bakery-Style)
Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1 tsp Kosher salt
- 3/4 cup Buttermilk room temperature
- 2 large Eggs room temperature
- 3/4 cup Granulated sugar
- 1/4 cup Unsalted butter melted and cooled slightly
- 1 tbsp Vanilla extract
- 1 1/4 cup Powdered sugar
Instructions
- Preheat oven to 350ºF. Lightly grease a donut pan with baking spray that contains flour.
- In a medium bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and salt.2 cups All-purpose flour, 2 tsp Baking powder, 1/2 tsp Ground cinnamon, 1/2 tsp Ground nutmeg, 1 tsp Kosher salt
- In a separate large bowl, whisk the buttermilk, eggs, granulated sugar, melted butter, and vanilla until combined.3/4 cup Buttermilk, 2 large Eggs, 3/4 cup Granulated sugar, 1/4 cup Unsalted butter, 1 tbsp Vanilla extract
- Add the wet ingredients to the dry ingredients and mix just until combined, and no streaks of flour remaining. Don’t overmix.
- Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full. Bake for 10–12 minutes, or until the donuts spring back lightly when touched and a toothpick inserted in the centers comes out clean.
- Let them cool in the pan for 5 minutes, then carefully remove from the pan to a wire rack to cool another 3-4 minutes.
- Place the powdered sugar in a large ziplock bag or shallow bowl. While the donuts are still warm, place one donut at a time in the sugar and toss to coat evenly.1 1/4 cup Powdered sugar
Notes
- Use room temperature eggs and buttermilk for better mixing.
- Don’t skip the cinnamon and nutmeg. These two spices give them the classic bakery flavor.
- Don’t overmix the batter; this is key for a soft, tender texture.
- Coat while warm so the sugar sticks better.
- For a heavier coating, roll them twice in powdered sugar.
- Easily cut the recipe in half to make 6 donuts.